Greenfeast. Nigel Slater

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CHICKPEA, PEA, SPROUTED SEEDS

      A can of chickpeas from the shelf. Green peas from the freezer. A store- cupboard supper for a spring evening.

       Serves 4

      chickpeas 2 × 400g cans

      frozen or fresh peas 400g (podded weight)

      sprouted mung beans 100g

      sprouted seeds such as radish 80g

      olive oil 4 tablespoons

      ground cumin 2 teaspoons

      ground coriander 2 teaspoons

       For the dressing:

      tahini 1 tablespoon

      juice of a lemon

      olive oil 4 tablespoons

      Bring a pan of water to the boil. Drain and rinse the chickpeas. Cook the peas in boiling water till tender. Drain and refresh in a bowl of iced water. Rinse the mung beans and sprouted seeds in cold water and shake them dry.

      Make the dressing: beat together the tahini, lemon juice and olive oil.

      Warm the olive oil in a frying pan over a moderate heat, add the chickpeas and ground spices and let them sizzle for a couple of minutes till hot and fragrant. Move the chickpeas around the pan as they brown.

      Drain the peas again and put them in a serving bowl with the mung beans and radish sprouts. Fold in the dressing and lastly the chickpeas.

      • One of those everlastingly useful ‘suppers in minutes’. Use frozen peas or a packet of fresh, podded peas from the supermarket. If you are podding fresh peas for this you will need a generous kilo.

      • Use whichever sprouted peas you have around, including the mixtures of lentils and mung beans from health food shops. The point is to introduce as many differing textures as you can.

FREEKEH, PEACHES, FETA

      Sweet-salty cheese and fruit. The comfort of warm grain.

       Serves 2–3

      freekeh 125g

      thyme a few sprigs

      bay leaves 2

      feta 250g

      za’atar 1 teaspoon

      a large peach

      olive oil 3 tablespoons

      a medium onion

      mint 10g

      parsley 20g

      a lemon

      Set the oven at 200°C/Gas 6. Put the freekeh, thyme and bay on to boil with enough water to cover by a good third. Salt it lightly and simmer for fifteen minutes.

      Place a large piece of kitchen foil on a baking sheet, lay the piece of feta in the middle and sprinkle with the za’atar. Halve the peach, discard the stone, then cut each half into four. Tuck the peach around the feta, then pour over two tablespoons of the olive oil. Pull the sides of the foil up around its cargo and scrunch loosely to seal. Bake for twenty minutes.

      Peel and finely slice the onion, then fry till crisp in the reserved oil. Set aside on kitchen paper.

      Chop the mint and parsley together. Remove the feta from the oven and open the parcel. Pour the baking juices out into a bowl and mix with the juice of the lemon. Drain the freekeh, discarding the herbs, then dress with the lemon and baking juices. Fold in the mint and parsley, then break up the feta into large pieces and add. Lay the peaches amongst the freekeh, top with the crisp onions and serve.

      • A substantial salad of warm, chewy grain, salty cheese and sweet, juicy peaches. The parsley and mint are important, but you could use basil too, or even coriander if you prefer.

GREENS, COCONUT CURRY

      Vibrant, verdant.

       Serves 2–4

       For the curry paste:

      white peppercorns 1 teaspoon

      coriander seeds 1 teaspoon

      ground turmeric 1 teaspoon

      lemon grass 2 stalks

      garlic 2 cloves

      ginger a 3cm lump, peeled

      hot green chillies 3 small

      groundnut oil 3 tablespoons

      fresh coriander a handful, with roots

      groundnut СКАЧАТЬ